Preparation

Prepare the dough as follows: sift 2 cups (500 g) of the flour in a bowl (leave the rest for kneading), add salt and olive oil.

Dissolve the yeast in warm water with the sugar and leave it to become effervescent. Begin pouring in a little of the yeast at a time to the flour mixture, knead energetically with your hands until you get a dough ball.

Sprinkle a little flour on the counter or table and put the dough ball on it, begin kneading the dough energetically, while adding flour a little at a time until you get a soft, stretchy dough that doesn't stick to your hands.

Be careful not to put in too much flour because it'll end up stiff and packed. Put it in a bowl, cover with foil and leave it to rise in a warm area for about 1 hour.

For the filling, chop all the vegetables into pieces, put them in a blender or chopper and blend. If you don't have these appliances, you're going to have to chop them very finely.

Put the mince in a bowl, season to taste, add the vegetable mixture, the finely chopped parsley, softened butter and tomato paste. Mash and knead everything well with your hands so that all the ingredients mix.

Divide the risen dough into 2, then each of those into another 5-6 parts, i.e. you need at least 10 dough parts. Shape each one into a round ball and cover with a clean towel. Leave them to sit for 15 min.

Sprinkle a little flour on the counter and roll out each round ball with a rolling pin into a round sheet the diameter of a serving plate. Smear each sheet with 1-2 tbsp of the filling. Arrange 2-3 sheets in a large tray or use baking paper and the oven grid shelf, like I did.

If using the latter method, cut out a baking paper piece the size of the oven grid shelf. Put 2-3 pizza crust sheets on top, smear them with filling and transfer the baking paper carefully onto the grid.

Bake in a preheated 392°F (200 °C) oven for 10 min. until ready. Baking on baking paper gives the crust a wonderful crisp on the bottom; if baking in a tray, they'll end up softer.

Finish baking all of the crusts, serve warm with slices of lemon. You can sprinkle with parsley too. I forgot to add it to the mixture so I sprinkled it on at the end.

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